Buttermilk Pancake Batter Onion Rings with Wasabi-Garlic Mayo

 Pancake Batter Onion Rings with Wasabi Garlic Mayo
I’ve been dreaming about visiting the State Fair lately. And there is nothing more dangerous than all the crazy carnival-fair food. I always want to try everything, which makes everyone in my family a little crazy as I roam from booth to booth and line after line. I make sure I sample everything that’s new. 

One of my favorite fair indulgences is Funnel Cake, covered in maple syrup and powdered sugar, I’m always up for a few bites (or seven) of that delicious treat. Funnel Cake is actually what inspired me to make these onion rings, however I wanted to mix the savory with the sweet. 

I used colossal sweet onions for their size and sweetness, buttermilk for its tang, cornbread mix for its texture and pancake batter for its incredible ability to fry up beautifully! Just look at the puffiness.

Pancake Batter Onion Rings with Wasabi Garlic Mayo  Tastes awesome
Now, a lot of you have expressed to me your fear of deep-frying. Don’t be afraid. It’s not like there is oil popping around everywhere. 

Using a heavy pot with higher sides, like my little 4.5 quart Le Creuset Round French Oven, it’s so simple. However, I will suggest getting a candy thermometer which just clips to the side of your pot. How else would you know when your oil is to temperature? It’s a must!! And makes frying so easy.

I also made a spicy mayo dipping sauce using wasabi powder. It was the perfect flavor for these slightly sweet onion rings. Wasabi powder can be found in the spice aisle of your grocery store or check the Asian section and it’s definitely available at Trader Joe’s.

Print Recipe

Buttermilk Pancake Batter Onion Rings with Wasabi-Garlic Mayo

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: About 2-3 dozen onion rings

Ingredients

For the onion rings:

  • 2 colossal sweet onions, sliced into rings
  • 2 cups buttermilk
  • 1 box cornbread mix (same size to make 8 x 8 pan)
  • 2 cups dry pancake mix (mixed with 2 cups water)
  • frying oil

For the Wasabi-Garlic Mayo:

  • 1 cup mayonnaise
  • 2 teaspoons finely chopped garlic
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon wasabi powder
  • 1/2 teaspoon coarsely ground black pepper

Directions

  • As you slice your onion rings toss them into a large bowl with buttermilk and let them soak. Using a shaker (like one you would normally use for Parmesan cheese) sprinkle the cornbread mix onto each onion ring and then dip into the wet pancake batter. (If for whatever reason your pancake batter is to runny or too thick, you can always add more mix or more water to thicken or thin.) Place the onion rings on a tray, side by side until all rings have been battered.
  • Preheat 2-inches of frying oil to 350 degrees F. Drop several onion rings in at a time, making sure they are not touching. Fry on one side until brown and then flip over with tongs. They take about a minute to cook.
  • Place onion rings on a paper-towel lined tray until all onion rings have been fried.
  • To make Wasabi-Garlic Mayo, combine all ingredients in a bowl. Let sit for an hour in the fridge, allowing flavors to meld.
  • Serve onion rings immediately with dipping sauce.
Pancake Batter Onion Rings with Wasabi Garlic Mayo  Perfect for dipping
We had some onion rings and mayo leftover, so we made BLT sandwiches with the extra rings and sauce. Holy cow…best sandwich ever. You must try it.

Buttermilk Pancake Batter Onion Rings with Wasabi Garlic Mayo 1Heaven.

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Post a Comment

8 Comments and 4 Replies

  1. How good are those? Would be great stuffed on top of a cheeseburger too. Yum

  2. Susan 2

    Yup … now that’s a fried food lover’s dream come true! My goodness! They look so wonderful! And that wasabi mayo? Pretty genius!

  3. OMG. It’s not even 9:00 in the morning here and I’d take a plate of these right now. I have no ability to resist onion rings. And that wasabi dipping sauce? Yum!

  4. Sabra 4

    They look awesome …. any idea how long they would be good in the oven on low? Love to serve them for company but make them slightly ahead of time …. :o)

    • Cathy 5

      That’s a tough one because I haven’t tested it. However, my gut tells me the moisture in the onions will not keep these crisp for any length of time. They really are a make and eat type food. This is why they are so perfect in a sandwich on a burger the next day. If you want to make them for guests ahead I would incorporate them into another app like a mini slider or open faced BLT, still using the wasabi mayo.

      • Biz 6

        Sabra, when I fry for a group, I set my oven to 200 degrees. I put a cookie sheet in the oven, then a cookie rack, and when everything comes out of the oven, I put the fried food directly on the rack. I’ve had food stay in there for 30 minutes and its perfect – its not hot enough to keep cooking the fried product, but hot enough to keep them warm. :D

        Cathy – I can’t wait to try these!

  5. Winnie 8

    Oh my those look so yummy!! Must try these one weekend!

  6. katie 9

    stop it! my mouth is watering!!!

  7. These onion rings looks fabulous–it’s been a couple years since I last had them and many more since my last visit to a state fair. I’m like you, I’d be in line from booth to booth wanting to try everything out. Love the picture of the rings through the wooden spoon!

  8. Pati Johnson Rhea 11

    Could you please give ne an idea of what size box (ounces, etc) and/or what brand of cornbread mix you like to use? I never make/buy cornbread except for the Jiffy cornbread mix and I would assume that would be too sweet to use here. THANK YOU!

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